Why does Danish bread ferment for a long time, and to what extent does Danish bread have to be beate

The temperature of Danish bread is not the same, because Denmark is shortened, and if the temperature is too high, the shortening will melt away, which is not conducive to shortening. The temperature of sweet noodles is generally about 37 degrees, Denmark is about 35 degrees, and as for the humidity, the surface is not dry, and it feels a little moist to the touch.

There are six key points for novices to remember when doing Denmark, which I summarize by myself, and I hope you can refer to it:

1.Do not knead the dough with too strong gluten, because the gluten will naturally increase after folding when the dough is pressed by hand.

2.The temperature of the dough should match the temperature of the butter, otherwise the dough or grease will break.

3.Pay attention to the slack in place when folding the quilt.

4.Note that when you fold it twice, you must put it in the refrigerator to freeze and relax, if you press the dough again, it will break. Putting it in the refrigerator when the rod is folded and folded once can also cause the butter to break, because the layers of butter and dough are too thick, and the butter will freeze hard first.

5.Don't use too high a temperature when proofing, because Danish bread has more butter, and this butter belongs to low-temperature oil.

6..When baking Danish bread, be careful to bake on high heat until the bread is set, and do not turn on the oven when baking over low heat, 15 minutes before baking Danish bread.

Danish bread is made of bread oil, so the temperature of proofing should not be too high, and then because it is a layer of oil, it will ferment for a long time.

Beat until there is no dry powder.

Here's how Danish bread is made.

Ingredients: 170 grams of high-gluten flour, 80 grams of low-gluten flour, 180 grams of butter, 30 grams of sugar, 4 grams of salt, 3 grams of yeast powder, 135 grams of water, 20 grams of egg yolk.

1. 150 grams of butter, put it into a fresh-keeping bag, roll out 15*15 squares, put it in refrigeration 2, put it into a blender knife, pour in water and egg yolk, add salt, sugar, 30 grams of butter 3, pour in flour, spread the flour all over the water surface as much as possible, press a small pit in the flour, pour in the yeast 4, put the bread bucket into the bread machine, select menu 1 "European soft", and press the start button; The bread maker begins to mix the dough and rests the dough. This is the state of the last stirring before fermentation, then the first fermentation begins, pressing pause before the second fermentation.

5. Take out the dough that has been fermented for the first time, exhaust and roll it into butter twice the size, and put butter 6. After wrapping the butter, roll it out into a rectangle (the action should be gentle to prevent the butter from overflowing) 7. After three folds, put it in the refrigeration for 15 minutes (roll it up and cut it into 4 pieces after repeating twice) 8. Put the dough back into the bread machine, press the start button, and continue the rest of the program 9. After the program is over, put on gloves, take out the bread, and let it cool.

10. One-click Danish bread finished product map.

Ingredients: 1 4 cups of warm water; 2 and 1 2 teaspoons active dry yeast; 1 2 cups milk, room temperature; 1 large egg, room temperature; 1 4 cups sugar; 1 teaspoon salt; 2 and 1 2 cups all-purpose flour; 225g cold unsalted butter.

Method: 1. Dissolve the yeast with warm water, add milk, eggs, sugar and salt, and mix evenly with a whisk for later use.

2. Cut the cold butter into 5mm cubes, stir into the flour, and knead it into a granular butter dough by hand. Remember not to pinch it too finely, the butter dough particles are about 1cm in diameter, not less than 1cm.

3. Pour 1 into the butter dough and stir with a rubber spatula. Don't mix too long or too hard, just mix coarsely and evenly, and the mixed dough should still be particles.

4. Wrap the dough in plastic wrap and put it in the refrigerator overnight (up to four days in the refrigerator).

5. Sprinkle thin dough on the board (it is best to operate on a marble countertop to ensure that the butter dough does not warm up too quickly during the operation), and press the dough into a square by hand. Then roll it out into a 16-inch (1 inch = long square sheet) and fold it into three layers (like origami paper), then turn the sheet horizontally with the wide side facing you and the open end facing left, and use a rolling pin to roll the sheet into a rectangle, 24 inches long and 10 inches wide. Fold it into three more layers, then roll out the opening end to the left, and then roll it out into a 20-inch square sheet, and fold it into three more layers.

In this way, I folded the dough three times before and after, and there were nine layers :) Wrap the folded dough sheet in plastic wrap and put it in the refrigerator for two hours (up to two days). If the dough sheet is too soft and difficult to operate, you can put it back in the refrigerator and cool it for a while before taking it out for operation.

Now that the dough of this Danish bread is ready, you can make the bread as you have seen it in the bakery :) The specific operation method of folding out the layer can be seen in the Portuguese egg tart.

6. Sprinkle thin noodles on the board. Take 5 out of the refrigerator, roll out the dough sheet, brush with a layer of egg wash, sprinkle raisins, then roll up the dough sheet, and then cut it into sections like a dumpling agent, put the incision facing up, press this small dough roll flat with your hands, brush the egg wash on the outside of the dough roll, sprinkle some coarse sugar, and put it in the oven for half an hour (the oven is not on fire at this time!). It's just a matter of using it to "stuff" the raw bread for a while).

7. Baking: Take the raw bread out of the oven, preheat the oven to 200C, put the bread in and bake for 10-20 minutes, and the surface will turn golden brown!Freshly grilled is the best!!

Ingredients for Danish bread: 240 grams of high-gluten flour, 60 grams of low-gluten flour, about 120 grams of water, 30 grams of cream, 7 grams of yeast, 20 grams of sugar, 5 grams of salt, 50 grams of eggs, 210 grams of shortening.

Steps: 1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir well.

2. Put the eggs in another container and beat them, stirring while adding water, sugar and salt, stirring until the sugar is completely dissolved.

3. Add high powder, low powder and yeast water and stir into a ball.

4. Move to the workbench and add the cream and mix well.

5. Rub back and forth with your hands to have a little tendon.

6. After completion, put the dough into the fermentation box and relax in an environment of 22 degrees to 25 degrees for 20 minutes (the first fermentation I boiled a little water in the pot, the water boiled until it bubbled slightly, turned off the heat, and then put a shelf on it, put the container containing the dough on it, cover the lid, and it started in about 20 minutes).

7. Wrap it in film tape and put it in the freezer for about 1-4 hours.

8. After taking it out of the freezer, let the dough warm up first, and then roll it out into a 2cm thick rectangle with a rolling pin.

9. Then come down to fold the quilt, a total of three times, after folding, refrigerate for 15-20 minutes, the last 30 minutes, and then take it out and roll it out into a square dough, and then shape it according to the style you want, and carry out the second fermentation after the modeling, the weather is very hot on my side now, so put it at room temperature for about 40 minutes.

10. After the second fermentation is completed, brush the dough sheet with egg juice (do not apply it to the incision) and bake in the oven at 200 degrees (preheat first) for 18-20 minutes.

11. About the shape of yellow peach bread: first open a 12*12cm square dough sheet, apply a little egg juice in the middle, then fold the four corners into it, pinch it tightly, and then squeeze the custard sauce in the middle after the second fermentation is completed, and then put the yellow peach slices (this can be changed freely, you can put meat floss, other fruits, etc.).

Hit to the surface glossy, non-stick machine. Take out a small piece and stretch it thinly, constantly, like bubble gum feeling. It's just a non-stick machine. Gluten. The surface is smooth. You eat bubble gum and stretch it thin, and it's good to be in what state and which side is what.

If the Danish bread is beaten for too long, the dough temperature will be very high, the taste of the dough will be very poor, the noodles will taste very sour, and then the Danish bread will not rise.